With the arrival of warmer weather comes the craving for fresh, light dishes! Today, I'm sharing a recipe that evokes sunshine and the flavors of Asia: fresh and crispy spring rolls served with a wonderfully smooth peanut sauce. It's the perfect dish for a quick lunch, an impromptu picnic, or a casual dinner party with friends. And the best part? It's incredibly easy to make and can be adapted to suit all tastes!
I discovered spring rolls during a trip to Vietnam, where they're a true institution. Each region has its own version, with different ingredients and sauces. But what unites them is their freshness and simplicity. This recipe is my own interpretation, inspired by my travel memories and my current cravings. I hope you enjoy it as much as I do!
In this version, I opted for crunchy vegetables, shrimp, rice vermicelli, and aromatic herbs. But you can easily adapt the recipe depending on what you have on hand. For example, you can replace the shrimp with tofu, grilled chicken, or pork. You can also vary the vegetables by adding grated carrots, cucumber, bell peppers… Let your imagination run wild!
Ingredients
Serves 4:
- 8 rice cakes
- 12 cooked and peeled prawns
- 100g of rice vermicelli
- 1 cucumber
- 1 carrot
- 1 red bell pepper
- 1 lawyer
- 1 bunch of fresh mint
- 1 bunch of fresh coriander
- Lettuce
For the peanut sauce:
- 4 tablespoons of peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of honey or maple syrup
- 1 clove of minced garlic (optional)
- Water (to adjust the consistency)
- Chopped red chili pepper (optional, according to your taste)
Instructions
- Prepare the rice vermicelli: Cook the rice vermicelli according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the vegetables: Wash and cut all the vegetables into thin julienne strips. Peel and slice the avocado.
- Prepare the peanut sauce: In a bowl, combine the peanut butter, soy sauce, lime juice, honey (or maple syrup), and minced garlic (if using). Gradually add water until you reach the desired consistency. Taste and adjust the seasoning as needed. Add chopped red chili pepper if you like spicy sauces.
- Prepare the rice paper: Fill a large dish with hot (not boiling) water. Dip a rice paper wrapper in the water for a few seconds, until it becomes pliable.
- To fill the spring rolls: Place the softened rice paper on a flat surface (cutting board, plate, etc.). Arrange a lettuce leaf, some rice vermicelli, vegetables, shrimp, and fresh herbs in the center of the rice paper.
- Roll the spring rolls: Fold the sides of the wrapper over the filling, then roll tightly from the bottom. Repeat with the remaining wrappers.
- Serve: Serve the spring rolls immediately with the peanut sauce.
Chef's Tips
- To prevent the rice cakes from sticking together, you can lightly moisten them with a water spray before filling them.
- You can prepare the peanut sauce in advance and keep it in the refrigerator for several days.
- For a more indulgent version, you can add some crushed peanuts to the sauce.
- Feel free to vary the ingredients according to your preferences and what you have on hand.
Conservation
Spring rolls are best eaten immediately. However, you can keep them in the refrigerator for a few hours, individually wrapped in cling film to prevent them from drying out.
Looking to discover more fresh and original recipes? Check out our recipe blog for plenty of inspiration! And to learn all about the benefits of shilajit and our wellness tips, visit our main blog .
